Halibut, Squash, Tomato, And Olives In Parchment

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 24 ounces halibut, cut into 4 equal pieces (any firm fish will do such as cod or flounder)
• salt and freshly ground black pepper
• 1 summer squash (yellow)
• 1 pint cherry tomatoes, cut in half if large
• 1/4 cup oil cured black olives
• 8 sprigs fresh thyme
• 2 tablespoons extra virgin olive oil

Recipe

• 1 preheat oven to 375 degrees f; cut 4 sheets of parchment paper twice the size of the halibut fillets and fold in half lengthwise.
• 2 season the halibut on both sides with salt and pepper; set aside.
• 3 cut the squash into julienne strips.
• 4 open parchment papers and spread out on a clean, dry work surface.
• 5 divide the squash between the papers, placing the squash to one side of the center fold.
• 6 top with halibut.
• 7 divide tomatoes, olives, and fresh thyme.
• 8 drizzle with oil.
• 9 fold edges of packets to enclose fish and seal.
• 10 place packets on a rimmed baking sheet and bake until parchment papers puff, about 12 to 14 minutes.
• 11 serve in packets, if desired (recommended for presentation).